National Ice Cream Month, recipes
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Vegan Spiced Peach Ice Cream Recipe

Photo by Hannah Kaminsky

About 16 years ago, before I was a chef, I received a call from a local composer asking if I would be a soloist in a piece he was composing, to be read by the Oakland Symphony. The score arrived a week later, and the text was written by David “Mas” Masumoto, who I had recently heard on a radio interview. It was about peaches and Japanese-American identity, and it was perhaps more captivating than the music itself. At the first rehearsal, I met him in person.

After becoming a chef, I started working with Mas’ amazing peaches. A yearly peach menu for my underground restaurant series turned into a yearly series that had 13 different menus last year! If every fruit and vegetable had a family farm dedicated to producing the highest quality of that ingredient, we’d have a much better planet. Small organic farms like Masumoto’s are the antithesis of factory-farmed product that most Americans are used to. It’s food grown with flavor, texture, and nutrition with workers who are paid a fair wage and treated well, rather than  grown to travel long distances and sit on shelves. You can easily taste the difference!

Later this month, Chef Eric Tucker and I are headed to Masumoto’s farm to harvest from two trees reserved for us: an Elberta peach tree and a Le Grande nectarine tree. Stay tuned for mean peach menus in late July and early August!

Philip Gelb of Sound and Savor is a vegan chef, culinary instructor, and cookbook author from Oakland. 

Attend A Vegan Feast With Sound And Savor

Spiced Peach Vegan Ice Cream


  • 2 cups raw cashews
  • 1 cup sugar
  • 3 cups water
  • 1 cinnamon stick
  • 1 clove
  • 5 allspice berries
  • 5 peaches*
  • 1 tablespoon Dram (allspice liquor)

*Masumoto Farms peaches preferred!


  1. Blanch, peel, and pit peaches. Blend on high until pureed.
  2. To make the spiced simple syrup: add water, sugar, and spices to a saucepan. Bring to a simmer, then remove from heat and strain.
  3. Blend the simple syrup with the cashews until completely smooth.
  4. Add peach puree to cashew-syrup mixture and blend until combined.
  5. Add the Dram to the puree and mix well.
  6. Freeze ice cream base according to the directions on your ice cream maker.

Attend A Vegan Feast With Sound And Savor

Check Chef Phillip’s onion-poppyseed bialy recipe!

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